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Follow chef Yotam Ottolenghi’s recipes on how to make a three-course meal out of two tins of chickpeas and a few other store-cupboard ingredients. These recipes are vegan-friendly, but if you are not vegetarian or vegan, you can add your preferred source of meat to them.
Chickpea and rainbow chard soup
Prep 20 min
Cook 65 min
Serves 4 (If you are cooking just for yourself, you can freeze this soup and have it later)
- 360g drained tinned chickpeas (1½ tins) – reserve the remaining drained chickpeas and their liquid for the other recipes
- 100ml olive oil (or any oil you might have)
- Salt and black pepper
- 2 onions, peeled and finely chopped
- 1 carrot, peeled and roughly chopped into ½cm cubes
- 3 sticks celery, roughly chopped into ½cm cubes (Visit the Patch to get some for free!)
- 1 small potato, peeled and cut into 2cm cubes
- 1 tbsp thyme leaves, roughly chopped (If you don’t have thyme, visit the Patch to get some for free!)
- 1 tsp tomato paste
- ¼ tsp smoked paprika
- 8 garlic cloves, peeled and crushed (or use minced garlic)
- 900ml vegetable stock or water
- 600g rainbow (or swiss) chard, stems cut into 1cm chunks, leaves roughly shredded. (If you can’t get hold of chard, use spinach or another leafy green instead)
- 1 red chilli, finely sliced on an angle (optional)
- 10g picked flat-leaf parsley, roughly chopped (Optional – Visit the Patch to get some for free!)
- 2 lemons – 1 zested, to get 1 tsp, and juiced, to get 1 tbsp, the other cut into wedges, to serve
Heat the oven to 160C/325F/gas 3. Pat the chickpeas dry, then spread out 100g of them on an oven tray lined with baking paper. Add two teaspoons of oil, a good pinch of salt and a good grind of pepper, toss to coat, then roast for about an hour, until golden and crisp.
Heat two tablespoons of oil in a large saucepan on a medium-high flame, then saute the onions, stirring often, until softened and lightly browned – about seven minutes. Add the remaining 260g chickpeas, carrot, celery, potato, thyme, tomato paste, smoked paprika and half the garlic, cook for two minutes. Add the stock, a teaspoon and three-quarters of salt and a good grind of black pepper, and bring to a boil. Turn the heat to medium, cover the pan and leave to simmer gently for about 25 minutes, until the vegetables are completely soft. Transfer to a blender in batches and blend smooth, then keep warm until ready to serve.
Heat two tablespoons of oil in large saute pan on a medium heat. Add the chard stems and cook for five minutes, until softened. Add half the chilli and the remaining garlic, cook for two minutes, then stir in the chard leaves, a quarter-teaspoon of salt and a good grind of pepper, and cook for four minutes, until wilted. Turn off the heat and stir in the parsley, lemon zest and juice. Now is ready to serve!
You can divide the soup between four bowls or save the rest for later. Top with the chard, the crisp chickpeas and the remaining chilli, drizzle with the remaining 30ml oil and serve hot with lemon wedges. For non-vegetarians you can serve with grated parmesan or buttered bread
Click HERE to see the other recipes you can use for dinner or later with the rest of the chickpeas!